Tuesday Wings Recipe
Make Tuesday Wings Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the wings
For the Tuesday sauce (savory-spicy glaze)
To finish & garnish
Method
For the wings
- 1
Prep and dry
Pat the wings very dry with paper towels. If using whole wings, cut at the joint to separate drumettes and flats; discard wing tips or save for stock.
- 2
Season and coat
Place wings in a large bowl. Add kosher salt, black pepper, baking powder, and vegetable oil. Toss thoroughly until wings are evenly coated. The baking powder helps the skin crisp.
- 3
Air-fry or oven-roast (two options)
Air-fryer: Preheat to 400°F (200°C). Arrange wings in a single layer in the basket without overcrowding (cook in batches if necessary). Cook 22–26 minutes, flipping halfway, until skin is deep golden and crisp and internal temperature reaches 165°F (74°C). Oven: Preheat oven to 425°F (220°C). Place a wire rack on a rimmed baking sheet and arrange wings in a single layer. Roast 40–50 minutes, turning once at 25 minutes, until skin is crisp and wings are cooked through.
For the Tuesday sauce (savory-spicy glaze)
- 4
Make the glaze
While the wings cook, melt the unsalted butter in a small saucepan over medium heat. Add minced garlic and grated ginger and cook 30–45 seconds until fragrant but not browned. Stir in honey, soy sauce, sriracha, apple cider vinegar, and brown sugar. Bring to a gentle simmer.
- 5
Thicken
In a small bowl, whisk cornstarch into the 2 tablespoons of water until smooth. Slowly whisk the slurry into the simmering sauce. Continue to simmer 1–2 minutes until the sauce thickens and becomes glossy. Taste and adjust: add a touch more honey for sweetness, more sriracha for heat, or a splash of vinegar for brightness. Keep warm on the lowest heat.
To finish & serve
- 6
Toss the cooked wings immediately with the warm sauce: place wings in a large clean bowl, pour the glaze over them, and gently toss until they are evenly coated. Alternatively, brush the glaze onto wings on a serving platter for more controlled coverage.
- 7
Transfer to a serving plate. Sprinkle toasted sesame seeds and sliced green onions over the wings. Serve hot with lemon or lime wedges on the side for squeezing over just before eating.
- 8
Leftovers: store cooled wings in an airtight container in the refrigerator up to 3 days. Reheat in a 400°F (200°C) oven or air-fryer for 6–8 minutes to re-crisp, then toss with a little extra warmed sauce if needed.
